8 months ago

Cheddar Roasted Cauliflower

This
rustic veggie side dish is creamy, cheesy and so satisfying!

6 servings
Preparation time: 1 hour

Ingredients

  • 1 cup
    cauliflower, cut up into florets
  • 2 cups
    Swiss chard, chopped
  • 4
    tablespoons unsalted butter (½ stick)
  • ¼ cup
    all-purpose flour
  • 2 cups
    whole milk
  • ¼
    teaspoon salt
  • ¼
    teaspoon pepper
  • 1 cup
    Black Diamond Reserve 1 Year Old Aged Cheddar, grated
  • 2
    tablespoons fresh oregano, chopped
  • 1 cup
    cherry tomatoes
  • 1
    tablespoon unsalted butter
  • ¼ cup panko
    bread crumbs
  • ½ cup
    Black Diamond Reserve 1 Year Old Aged Cheddar, grated

Directions

  1. In a
    large pot of boiling salted water, blanch the cauliflower for 2 minutes and
    place in cold water. Set aside.
  2. Add the Swiss
    chard to the water and blanch for 30 seconds; remove and place in a separate
    bowl of cold water. Set aside.
  3. In a
    medium pot, heat the 4 tablespoons of unsalted butter. Once melted, add
    the flour and gently cook on medium heat for 30 seconds.
  4. Using a
    whisk, add in the milk slowly, continuously whisking to avoid lumps.
  5. Season
    with salt and pepper; add in 1 cup Black Diamond Reserve 1 Year Old
    Cheddar cheese. Stir until melted and combined, then add in the oregano and set
    aside.
  6. Butter a
    9-inch round baking dish or a 9×13-inch oven-safe dish.
  7. Mix the
    cauliflower, Swiss chard, cheese sauce and cherry tomatoes in a bowl, then
    place in the Pyrex dish.
  8. Melt the
    1 tablespoon of unsalted butter; mix with panko and ½ cup of grated Black
    Diamond Reserve 1 Year Old Cheddar.
  9. Sprinkle
    the panko mixture over the cauliflower mixture and bake in the oven at 375 F
    for 35 minutes until bubbly and golden brown.
  10. For extra
    crunch, set the broiler on high and place your oven-safe dish back in the oven
    for 3-5 minutes. Pay close attention to not burn the topping.

Recipe source: Black
Diamond